Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 21 ISSUE 4
Written by Anca TULBURE
The texture analysis of gingerbread, a bakery product based on flour and many other ingredients, which vary according to its area of origin, within the plant’s laboratory, contributes to the improvement of the product quality. In terms of efficiency and effectiveness, the results obtained recommend the minimum number of texture measurement tests needed to be performed, as well as the sample compression rate, in order to obtain relevant results. A TexVol TVT-300XP/XPH texture meter, manufactured by the company Perten Instruments, Sweden, was used, equipped with a 15 kg load cell. The tests were performed using the spherical tip penetration device, with a sphere having a 1-inch diameter, to imitate the mode in which the gingerbread cookies are tested by thumb pressing. To determine the minimum number of texture tests at the level of the laboratory, the two-cycle testing protocol was employed, and, to determine the compression rate, the one-cycle protocol was used. A conclusion was drawn, monitoring hardness, sample deformation energy, cohesiveness, and springiness. The results obtained with regard to the product “gingerbread” can be used in drawing up the work protocol for texture analysis within the plan laboratories which analyse the product “gingerbread”.
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